See also
- Acquacotta – Italian soup with stale bread as a primary ingredient
| Place of origin | Italy |
|---|---|
| Region or state | Tuscany |
Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned. [1] [2]
It is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread, present in all regions of Italy with infinite variations due to the type of bread, the liquid used and the cooking process. As a consequence, it is called in different ways, such as Lombard panada, Ligurian pancheuto and Sardinian pane cottu.
In the past, especially in Lombardy and in Tuscany, it was used to promote lactation and it was served to convalescents.
Tuscan pancotto includes a soffritto of basic herbs and vegetables, such as tomatoes, then wet with liquid, water or broth, and cooked for 10 minutes, to which bread is added. [3]
Pancotto from Latium and Calabria requires that all ingredients, basic vegetables (tomatoes) and herbs (basil, garlic, pecorino cheese, spices), bread, broth or water are cooked together right from the beginning for about thirty minutes; [4] pancotto from Calabria also includes the addition of hot peppers. [5]
Pancotto from Apulia requires that the basic vegetables (tomatoes, potatoes, zucchini, turnip tops) are cooked in the liquid to which bread is then added, while the herbs are sautéed separately and added to the rest only at the time of serving. [6]
Lombard pancotto calls for bread to be soaked in broth and once soaked it is cooked with fat and aromatic vegetables until boiling.
Pancotto from Torremaggiore (a town in the Alto Tavoliere area in the province of Foggia) is prepared according to local tradition; vegetables such as chard, turnips, cabbage, potatoes and zucchini are boiled with the addition of garlic cloves, after cooking stale bread is added. At the end of cooking everything is drained and served with raw oil. This is a typical recipe from Torremaggiorese. [7]
Pane cotto , typical recipe of Lucanian cuisine.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Sopa de mondongo is a soup made from diced tripe slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines.
Mulukhiyah, also known as molokhiyya, melokhiyya, or ewedu, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute. It is used as a vegetable and is mainly eaten in Egypt, the Levant, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called saluyot in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Bukharan Jewish cuisine is the traditional cuisine originating from the Bukharian Jewish community of Central Asia, who now mostly reside in Israel, and the United States.
Ribollita is a Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. Its name means 'reboiled'. It is often baked in a clay pot.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera or 'cuisine of the poor', characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the quality of their local and seasonal ingredients to take center stage.
Aush jushpare is a type of aush, commonly cooked in Khorasan, Gonabad, Ferdous and Sabzevar in Iran. It is similar to the Chinese jiaozi. Historian Bayhaqi (-1077) mentioned about Aush Jushpare in his book "Tarikh-i Bayhaqi". Aush Jushpare is one of the oldest Aush, but since it takes a lot of time for preparation, it is not commonly eaten now. It is rather a dish of hospitality, which people eat on the occasion of special gatherings or festivals. Traditional guest house restaurant serves Aush Jushpare as local specialty. Aush Jushpare was registered as intangible heritage of Iran on 5 January 2021.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.